Chicken Fettuccine Alfredo (2024)

FAQs

What is the difference between chicken alfredo and chicken fettuccine? ›

Chicken alfredo and fettuccine alfredo are very similar. They both use the alfredo sauce which is a creamy sauce made with heavy cream and Parmesan cheese, but chicken alfredo adds chicken to the pasta and sauce, while fettuccine alfredo is made with just the pasta and sauce.

Heartier herbs like thyme or oregano can be added in to simmer with the sauce. Add delicate herbs like parsley, basil, or chervil at the end to maintain their delicate, aromatic flavor. Quick tip: Swirl in a bit of leftover pesto to add another herbaceous twist to your Alfredo sauce.

Extra seasonings and spices will go a long way in adding flavor to a boring jar of sauce. Some of my personal favorites include salt, pepper, Italian seasoning, dried basil, oregano, onion powder or seasoned salt. Start with small amounts (1/2 teaspoon at a time) and add as needed, in order to avoid over-spicing.

As a general rule, pair the heartier sauces with the wider noodles: Wide ribbons like pappardelle pair well with rich, meaty sauces while the thinner flat noodles, like fettuccine or linguine, are best paired with simple cream sauces like Alfredo or delicate proteins like seafood.

Marinara sauce is lower in calories and fat, making it a preferable sauce choice for those that are counting calories or on a low-fat diet. It also has more fiber than Alfredo sauce as it contains mostly vegetables. Conversely, high-fat diets are on the rise, making Alfredo an ideal sauce for many consumers.

Add heavy whipping cream, a little at a time, whisking to smooth out lumps.

The key ingredient in Alfredo sauce is cheese—generally Parmigiano Reggiano—and lots of it. To thicken Alfredo sauce, simply add more cheese than the amount called for in a recipe until you achieve the consistency you want.

If it seems bland, chances are it just needs another hit of salt. You could also add additional punch by topping each plate with a hint of one of the ingredients in the dish—a couple of mint leaves, a sprinkling of chopped parsley, or a pinch of extra lemon zest.

What can I add to chicken alfredo to make it taste better? I keep the seasonings simple for the chicken—kosher salt, freshly cracked black pepper, and sweet paprika for a golden hue. I add dried onion, garlic powder, and a sprinkle of robust Italian herbs like oregano, thyme, and basil for extra flavor.

Is homemade Alfredo worth it? ›

Why Make it at Home? In blind taste tests I found that alfredo sauce made from scratch has a lot more flavor than jarred sauce. The parmesan is a lot more prevalent and the sauce itself is smoother and richer. And this flavor comes at practically no extra cost.

Add basil, parsley, oregano, or rosemary to add life to the sauce. The first three herbs are classic for many Italian dishes, and rosemary is a common addition to creamy potato dishes, so adding them to a jarred Alfredo sauce makes sense.

Stir in big handfuls of spinach, Kale mushrooms, zucchini, onions, broccoli, spinach, squash, or grape tomatoes after the pasta is cooked. You can also substitute zucchini (zoodles) for the pasta.

Fettuccine Alfredo is a richer version of the standard Italian fettuccine al burro ('fettuccine with butter'), also called pasta burro e parmigiano ('pasta with butter and Parmesan cheese'). It is a kind of pasta in bianco, that is, without added sauce.

the Difference Between Alfredo and Fettuccine? Alfredo is the Italian-American white sauce we all know and love. Fettuccine is the long, skinny pasta most of us like to enjoy with our Alfredo sauce.

Best served with: Wide, flat fettuccine is perfect for creamy sauces like lush, cheesy alfredo or a creamy tomato or vodka sauce—since the noodles have more surface area, it's easier for heavier sauces to adhere and make it to your mouth.